Taste and textural characters of mixtures of caftaric acid and Grape Reaction Product in model wine

Methyl syringate, a low-molecular-weight phenolic ester, as an activator of the chemosensory ion channel TRPA1

(2012) Hee Jin Son et al.   ARCHIVES OF PHARMACAL RESEARCH

Insights on the chemical basis of the astringency of Spanish red wines

(2012) María-Pilar Sáenz-Navajas et al.   FOOD CHEMISTRY

Primary alcohols activate human TRPA1 channel in a carbon chain length-dependent manner

(2012) Tomoko Komatsu et al.   PFLUGERS ARCHIV-EUROPEAN JOURNAL OF PHYSIOLOGY

Hyperoxygenation and Bottle Storage of Chardonnay White Wines: Effects on Color-Related Phenolics, Volatile Composition, and Sensory Characteristics

(2011) María Jesús Cejudo-Bastante et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Unusual Pungency from Extra-Virgin Olive Oil Is Attributable to Restricted Spatial Expression of the Receptor of Oleocanthal

(2011) C. Peyrot des Gachons et al.   JOURNAL OF NEUROSCIENCE

Sensory Characterization of the Irritant Properties of Oleocanthal, a Natural Anti-Inflammatory Agent in Extra Virgin Olive Oils

(2009) S. Cicerale et al.   CHEMICAL SENSES

Interaction of astringent grape seed procyanidins with oral epithelial cells

(2008) Caroline Payne et al.   FOOD CHEMISTRY